Caramel and Chocolate Corn with Salted Nuts Recipe
Yesterday I posted my recipes for Chocolate Bark so today is the day for my Chocolate and Caramel Popcorn! I wanted to make something similar to the Harry&David Moose Munch which is one of the most addictive caramel popcorns I've ever had. My favorite is their caramel and dark chocolate version so that is the one I decided to try making. And, well, I would say that it is just about as addictive as the original.
Chocolate and Caramel Popcorn
Caramel and Chocolate Corn with Salted Nuts
This recipe moves quickly once you start so it is good to get all your caramel ingredients ready before beginning.
Cooking spray
3 1/2 oz popcorn kernels popped by any method, lightly salted
1 c packed light brown sugar
1/4 c light corn syrup
6 tbsp unsalted butter, melted
1 tsp salt
1/4 tsp baking soda
2 tsp vanilla extract
1 c lightly salted nuts, roughly chopped
6 oz semisweet chocolate, chopped
Preheat the oven to 250F. Spray two rimmed baking sheets with cooking spray.
If using microwave popcorn, pop the popcorn according to the package instructions. If popping on the stove, I like this method. Dump the popcorn into two large bowls, taking care to pick out and discard any unpopped kernels.
In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250F on a candy thermometer, about 3 to 4 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the nuts, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes.
Cover another baking sheet with wax paper. Melt or temper the semisweet chocolate. Once ready take about 1/4 of the popcorn and toss it with the chocolate until evenly coated. Spread out the chocolate coated popcorn on the wax paper and allow to harden.
Once all the popcorn is cool and set, break up gently and serve. Or package up in sealed containers and give away!
This entry was originally posted here and has
comments. Comment here or there.
Chocolate and Caramel Popcorn
Caramel and Chocolate Corn with Salted Nuts
This recipe moves quickly once you start so it is good to get all your caramel ingredients ready before beginning.
Cooking spray
3 1/2 oz popcorn kernels popped by any method, lightly salted
1 c packed light brown sugar
1/4 c light corn syrup
6 tbsp unsalted butter, melted
1 tsp salt
1/4 tsp baking soda
2 tsp vanilla extract
1 c lightly salted nuts, roughly chopped
6 oz semisweet chocolate, chopped
Preheat the oven to 250F. Spray two rimmed baking sheets with cooking spray.
If using microwave popcorn, pop the popcorn according to the package instructions. If popping on the stove, I like this method. Dump the popcorn into two large bowls, taking care to pick out and discard any unpopped kernels.
In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250F on a candy thermometer, about 3 to 4 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the nuts, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes.
Cover another baking sheet with wax paper. Melt or temper the semisweet chocolate. Once ready take about 1/4 of the popcorn and toss it with the chocolate until evenly coated. Spread out the chocolate coated popcorn on the wax paper and allow to harden.
Once all the popcorn is cool and set, break up gently and serve. Or package up in sealed containers and give away!
This entry was originally posted here and has
comments. Comment here or there.